Microblog: The Very Many Benefits of Lamb

Lamb is another red meat in this short series!

🐑Lamb chops are sold in different cuts, such as loin chops, rib chops and shoulder chops. We will be focusing on the rib chop as they are considered the equivalent to a ribeye steak on a cow. These rib chops are known for their rich flavor and tenderness.⠀

⚖️Comparing lamb rib chop to ribeye, they have nearly the same amount of nutrients. Lamb also has both Biotin and Molybdenum, essential minerals that USDA has deemed missing for the ribeye steak.⠀

✨Here is lamb’s moment to shine:⠀
Lamb does contain fat, but a significant portion of that fat is anti-inflammatory omega-3 fatty acids. In fact, most pieces of lamb contain even more omega-3s than beef.⠀

🌟An ounce of regular conventional lamb meat has the same number of calories as grass fed beef but has more omega-3 fatty acids than grass fed beef. Some people worry about the fat content in lamb, but lamb usually has less marbling of fat within the meat compared to beef. Most of lamb meat’s fat is around the outside and can easily be trimmed off. Much of the lamb is trimmed to 1/8" fat. I chose the lamb trimmed 1/4t” as we do not fear fat!.⠀

🤺Lamb is an excellent source for vitamin B12, selenium, niacin (B3), zinc and phosphorous.⠀